Ingredients

Preparation

Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch (see photo, above). Brush asparagus with oil and season with kosher salt.

Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side.

Cooks' notes:
 The parallel skewers make it easier to turn the asparagus.
 If outdoor grilling isn't an option, asparagus may also be grilled in a well-seasoned ridged grill pan over moderately high heat.

SELECT LATEST REVIEWS

Why oh why do people grill asparagus? It completely changes the flavor and makes it bitter. Steaming is much better.

khephra / 04.02.14

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We've been using a similar methodology for a few years now. The only difference is we don't use the skewers and cook them at most 3 minutes. I admit that I like asparagus to have a bit of crunch, so 2-3 minutes total is probably the optimal time on the grill. I will admit to losing an asparagus spear here and there to the grill gods, but that's a small price to pay for a tiny bit of heaven :-)

talkinghead from Silicon Valley / 03.27.14

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I grill asparagus using similar method routinely, but without all the skewering fuss, just make sure the stalks are perpendicular to the grill! and the spaces of the grill are small.
A trick from Bobby Flay is to use a bit of mayo instead of the olive oil and a healthy dose of garlic. Toss, and grill. Comes out nicely flecked with char marks and wonderful garlic essence.

akoloj from Boston / 04.10.13

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Grilled asparagus is delicious and easy. Use thicker stalks of asparagus as they grill easier and taste better. Toss with olive oil and salt (flour de del) before grilling. No need to use skewers, just clean and oil hot grill with vegetable oil before cooking. Place spears perpendicular to grill and roll with long tongs when turning half-way through cooking time (4 -6 minutes over medium direct grill).

Sauteandsalt from Vernon, CT / 02.19.12

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I've been making this recipe for years. First, you have to LIKE the taste of grilling to like this recipe. Second, this is best on the grill - that's the whole point, right? Third, asparagus (to me) taste best when it still has a bit of a crunch and isn't completely killed. Be patient with threading, and try and find shorter flat skewers (@ Whole Foods) bc they work better. Hold the tips of the asparagus and bend; where it naturally snaps is the perfect separation of the tough from the tender parts. Then I toss in a plastic bag with EVO and balsamic. Then thread; grind a good quality S&P over them. Put on a plate and set next to the meat your man is about to grill - watch him ooh and ahh at what a cool idea it is, cook it, then rave about it! On a similar note, you can use this exact technique with any veggies you want to grill. Try thick slices of Vidalia onions (unseparated so they are still a solid disc) - to die for!

slsnider / 01.30.12

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A nice, light side dish.

darinalexander from TORONTO / 12.11.11

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This is similar to my basic "go to"
grilled asparagus recipe. However,
once the asparagus "deadwood" is
broken off, we use a sheet of heavy
aluminum foil sprayed lightly with
regular Pam. No skewers, no worries
about veggies falling through
grill.
Then I drizzle the veggies with
Meyers Lemon Olive Oil and a little
sea salt and pepper. Grill to
desired degree of crunchiness.
Simple and delicious!